Black Beans Salad (1)
- Rate us if you are a Food Lover (
  • Food: Black Bean Salad
  • Writer: Lizzie Green
  • Content-Type: Food Blog

This black bean salad recipe has a long history of inspiration.

It dates back to my very first recipe post, which was almost seven years ago. After I graduated from college and began cooking for myself, I

began making that black bean salsa on a regular basis.

This Mexican-ish/Southwestern black bean salad is based on one of my old salsa recipes, but it’s much better.

I finally shared the recipe, and it occurred to me that I could weave tales and photographs around healthy, approachable food. I now work full-time on this site and have a cookbook under my belt after seven years.

I’m no longer bored at work! What I do is something I genuinely enjoy. Thank you for allowing me to participate.

The Best Black Bean Salad Recipe

Black Beans Salad easy (1)
Food: Black Beans Salad (Source: The Kitchn)

Of course, black beans serve as the foundation for this dish. This meal comes together quickly and effortlessly because I used canned beans. Here are the changes I made to make this dish so delicious:

  • For a more intriguing texture, color, and flavor, I used a combination of cherry tomato and bell pepper.
  • To provide more lime flavor without drowning the salad in liquid, I added lime zest.
  • And, since I’ve learned my lesson, I actually offered vinegar and salt in appropriate amounts. Lime juice and white wine vinegar add a wonderful zing to the dish.
  • Instead of mixing the avocado into the salad, I served individual servings with fresh avocado on top, because the avocado will decay before the rest of the salad.

How to Make a Salad with Black Beans?

This recipe, like all of my other bean salads, is ideal to have on hand during hectic times. This salad is also great for parties. On its own, it’s a healthful side dish. You may also serve it with tortilla chips as a black bean salsa.

Here are some ideas for how to spice up your leftovers:

  • Serve it over fresh greens with a spritz of lime juice on top for dressing. On top, feta cheese, avocado, and/or crumbled tortilla chips would be delicious.
  • To make cheese nachos more redeemable, pile them on top.
  • Use it to stuff burritos or quesadillas (just leave as much of the liquid behind in the bowl as possible).
  • Make Southwestern lettuce wraps by spooning them onto butter lettuce leaves and topping with avocado and/or feta cheese.

Black Beans Salad

Time to Prepare: 20 minutes (plus chill time)

Time to cook: 0 minutes

20-minute total time

Serving: 4 to 8

This dish for Southwestern black bean salad is both healthful and tasty! This vibrant black bean salad is ideal for potlucks, celebrations, and hectic workweeks. This recipe makes 4 large meals or up to 8 side dishes.


  • 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
  • 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
  • 1 orange, yellow or red bell pepper, chopped
  • 1 cup quartered cherry tomatoes
  • ½ cup finely chopped fresh cilantro (about ½ medium bunch)
  • 1 cup chopped red onion (from 1 small onion)
  • 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
  • ½ teaspoon lime zest (from 1 lime, preferably organic)
  • 2 tablespoons lime juice (about 1 lime), to taste
  • ½ teaspoon salt, to taste
  • ¼ cup extra-virgin olive oil
  • ¼ cup white wine vinegar
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • Optional garnishes: sliced avocado, crumbled feta, lime wedges


Black Beans Salad yum (1)
Food: Black Beans Salad (Source: The Kitchn)
  • Incorporate all of the ingredients in a large serving bowl and mix to combine. Taste and adjust as needed until the flavors pop—I usually add another teaspoon or two of vinegar (or lime juice for a milder flavor) and another 14 tsp salt.
  • Cover and chill for at least 2 hours or overnight to bring out the flavors. As is, or with any of the garnishes suggested, serve in separate bowls. Leftovers can be kept in the refrigerator for up to 4 days; freshen up the tastes with a squeeze of lime juice or a splash of vinegar.


  • TURN IT AROUND: Serve this dish as a black bean salsa with tortilla chips (omit the oil). If you don’t like corn, leave it out and replace it with an additional cup of quartered cherry tomatoes.